This easy Twice-Baked Mashed Potato Recipe is the ultimate side dish. Everyone's favorite twice-baked potatoes are combined with mashed potatoes for the perfect comfort food. This dish can also be made ahead of time and reheated when you're ready to serve. Plus, this recipe can easily be doubled or tripled to feed a large group. It's perfect for special occasions, game day, or busy weeknights!
There's nothing quite like a home-cooked holiday meal with all of the trimmings. For me, one of the best parts is the creamy mashed potatoes.
I love how rich and creamy they are. And when they're twice-baked, they're even better.
This easy dish is perfect for a Christmas dinner or any other holiday meal. It's even perfect for busy weeknights!
Another great thing about this recipe is that it can be made ahead of time, which is always a bonus. Especially when you have a thousand other things to do.
Whether I serve these potatoes with smoked turkey, baked ham or double-smoked ham, green potato casserole or sweet potato casserole, and cranberry sauce; it's always a huge hit!
It's so good you could even eat it on its own! 🙂
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Why this recipe works
- This is a favorite side dish; it's perfect for dinner parties, the holiday table, or busy weeknights.
- The ingredients are simple and readily available.
- You can easily double or triple the recipe to feed a larger crowd.
- This takes the classic side dish of mashed potatoes to the next level; they are so, so delicious.
- This mashed potatoes recipe can be made ahead of time and reheated when you're ready to serve them, making this dish perfect for entertaining.
- They're just as delicious (if not more so) than traditional mashed potatoes.
- They're a fun twist on a classic dish that your guests are sure to love.
- This recipe is relatively low-maintenance; once the potatoes are in the oven, you can attend to other tasks while they bake.
- The finished dish is both impressive and delicious. Your guests will be impressed and beg for seconds!
Ingredient List
This easy dish is made with simple ingredients you can easily find at your local grocery store.
- Potatoes. I used yellow table potatoes. You could also use Yukon gold potatoes, red potatoes, or russet potatoes. I peeled my potatoes, but if you prefer, you can leave the skin on, or peel some and leave the skin on some. If they were tender new potatoes, I would leave the skin on for extra flavor.
- Bacon adds terrific flavor to this side dish.
- Butter. Cold butter mixes better with mashed potatoes. Mix the butter in with the potatoes first before adding the sour cream and milk.
- Sour cream adds creaminess and tanginess to mashed potatoes.
- Milk helps to create a fluffier texture, and also enhances the flavor.
- Onion powder adds a warm flavor to the potatoes without being overpowering.
- Garlic powder adds a nice mild garlic flavor to the casserole. You can increase the amount if you like a stronger garlic flavor.
- Black pepper adds a subtle kick to the dish.
- Seasoning salt enhances the natural flavors in the casserole.
- Shredded cheddar cheese makes this dish cheesy and delicious.
- Green onions add fantastic color and a subtle onion flavor. I only used the green part of the onion, not the white part.
See the printable recipe card for quantities.
Instructions
Preheat the oven to 400 degrees F.
Wash and scrub the potatoes with cold water.
Pierce the potatoes all over with a fork, about 7 or 8 times. This is so that the steam inside can release why the potatoes are baking, which makes the potato fluffier.
Next, place potatoes on the top rack of the oven. Bake potatoes until they are tender when pierced with a fork. This will take anywhere from 45 minutes to 60 minutes, depending on the size of your potatoes and how hot your oven is. My potatoes were medium-sized, and they were done at 52 minutes.
Smaller potatoes will cook faster than larger ones, so just remove them as they are ready.
While the potatoes are cooking, cook the bacon. Place the bacon on a cutting board, and carefully use a sharp knife to cut the bacon into bite-size pieces.
Add the bacon to a large skillet, and cook the bacon over medium-low heat until crispy. Make sure to stir it often to prevent burning.
Spoon the cooked bacon onto a plate lined with a paper towel. This will help absorb the grease.
Tip: Cook bacon in the air fryer if you have one. Cook it whole and break it apart after it cooks.
When the potatoes are fully cooked, remove them from the oven and turn the oven temperature down to 350 degrees F.
When the potatoes are cool enough to handle, use a sharp knife to peel the skin off. Cut them into quarters and place them in a large bowl.
You can also leave the skins on if you like.
Next, add cold butter to the potatoes and mash potatoes with a potato masher. The butter will melt into the potatoes while you are mashing.
Next, add milk, sour cream, onion powder, garlic powder, seasoning salt, and black pepper.
Mash the ingredients into the potatoes. However, don't overmix, as this will cause the potatoes to get gummy. Mix everything together with a large spoon.
Reserve some of the cooked bacon, shredded cheese, and green onion to sprinkle on top after the casserole is assembled.
Add the rest of the crispy bacon, green onion, and shredded cheese to the bowl with the potato mixture.
Transfer the mixture to a greased 9 x 13 casserole dish. Smooth out the top with the back of a spoon.
Sprinkle the remaining cheese, bacon, and green onions on top of the potatoes.
Place the casserole in the oven - because, you know, it's twice-baked, and cook the casserole for about 30 minutes, or until the mixture is heated through and the cheese is melted and bubbly on top.
Enjoy!
Make-ahead instructions
To make this loaded potato casserole ahead, follow all of the instructions, up until you have it in the casserole dish and ready to bake. At this point, you can cover it with a layer of plastic wrap and a layer of aluminum foil, and place it in the refrigerator for up to 2 days.
When you are ready to bake it, remove the plastic wrap, preheat your oven to 350 degrees F, cover the casserole with aluminum foil, and bake for 30 minutes. Remove the aluminum foil and continue to bake until the casserole is hot and bubbly.
Substitutions
- Milk - use any type of milk you like. Some good substitutions are whole milk, or even half-and-half or heavy cream.
- Garlic powder and onion powder - you could finely chop fresh garlic and the white part of the green onions. Cook them with the bacon before adding them to the casserole.
- Bacon - use any type of bacon; thick-cut bacon, thin-cut bacon, or even turkey bacon. You can also use diced ham or bacon bits.
- Cheddar cheese- use any type of cheese in this recipe; they will all taste fantastic.
- Green onions - use diced chives instead.
Variations
- Spicy - add red pepper flakes or hot sauce
- Deluxe - add diced vegetables such as broccoli, cauliflower, or carrots
- Texture - Use baked potatoes with the skin on and some potatoes peeled.
- Cheesy - Use a different type of cheese, such as mozzarella or Parmesan cheese.
Equipment
To make this delicious twice-baked potato casserole recipe, you will need:
- Large mixing bowl
- Potato masher
- Mixing spoon
- Casserole dish - 9 x 13
Storage
- Fridge: When storing your casserole in the fridge, be sure to place it in an airtight container. This will help to keep the casserole fresh and prevent it from drying out. If you are not using a container with a lid, you can wrap it tightly with plastic wrap.
- Freezer: To store it in the freezer, let the casserole cool completely, then cover it tightly with foil or plastic wrap and place it in the freezer. When ready to enjoy, thaw in the fridge overnight before reheating.
- How to reheat: To reheat the casserole, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking. Preheat your oven to 350 degrees Fahrenheit and bake the casserole for about 30 minutes, or until heated through.
Top tips
- Cut and peel the potatoes as soon as they are cool enough to handle.
- Add cold butter, not melted butter. It mixes better in the potatoes. Mix the butter in first before adding any of the other ingredients.
- Do not overmix the potatoes, otherwise, they may get a gummy texture.
FAQ
A twice-baked potato is a potato that has been baked once, then mashed and mixed with other ingredients, and then baked again. The name comes from the fact that the potato is baked twice.
Yes, twice-baked potato casserole reheats well. Just pop it in the oven or microwave to reheat.
There are a few things you can do to prevent your potatoes from becoming gummy. First, make sure not to overcook the potatoes. Then, mash the potatoes with a potato masher or ricer, being careful not to overwork them. An electric hand mixer may overwork the potatoes, making them gummy.
If you don't poke a baked potato, the steam that builds up inside the potato has nowhere to go, causing the potato to have pressure cracks, and it will not be as fluffy.
What To Serve With Twice Baked Mashed Potatoes
- Smoked Whole Chicken
- Air Fryer Turkey Wings
- Air Fryer Boneless Skinless Chicken Thighs
- Smoked Pork Chops
- Chicken Pot Pie With Puff Pastry
- Smoked Chuck Roast
- Smoked Turkey
- Thin Pork Chops
I hope you enjoyed this Twice-Baked Mashed Potato recipe. If you try it out and like it, I would appreciate it if you could take a moment to leave a star rating and/or comment below.
📋 Recipe
Easy Twice-Baked Mashed Potato Recipe
Equipment
- large skillet
- Large mixing bowl
- Potato masher
- Mixing spoon
- Casserole dish 9 x 13
Ingredients
- 5 pounds potatoes washed
- 8 slices bacon cooked and diced
- 1 cup milk
- 1 cup sour cream
- ½ cup butter cold, cut in cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon seasoning salt
- 1 cup cheddar cheese shredded, plus more for topping
- 3 green onions, diced green part only
Instructions
- Preheat the oven to 400 degrees F.
- Pierce the potatoes all over with a fork, about 7 or 8 times. Place the potatoes on the top rack in your oven, and bake until they are tender when pierced with a fork. This will take anywhere from 45 minutes to 60 minutes.
- While the potatoes are cooking, cook the bacon over medium-low heat until crispy. Spoon the bacon onto a plate lined with a paper towel. Set aside.
- When the potatoes are fully cooked, remove them from the oven and turn the oven temperature down to 350 degrees F. If you want the skins removed, use a sharp knife to cut the skins off as soon as they are cool enough to handle. If you want the skins on, cut the potatoes into quarters, and place them in a large bowl.
- Add cold butter to the potatoes, and mash it in. Next, add sour cream, milk, onion powder, garlic powder, seasoning salt, and black pepper. Stir with a large spoon to combine all the ingredients. Do not overmix. Some small lumps are preferable.
- Reserve some of the cooked bacon, shredded cheese, and green onion to sprinkle on top after the casserole is assembled. Set it aside.
- Add the rest of the bacon, green onion, and shredded cheese to the bowl with the potatoes. Stir just until combined.
- Transfer the mixture to a greased 9 x 13 casserole dish. Smooth out the top with the back of a spoon. Sprinkle on the reserved shredded cheese, bacon, and green onion.
- Place the casserole back into the oven, and bake for about 30 minutes, until the mixture is heated through and the cheese is melted and bubbly on top.
- Enjoy!
Notes
- Fridge: When storing your casserole in the refrigerator, place it in an airtight container. This will help keep the casserole fresh and prevent it from drying out. If you are not using a container with a lid, you can wrap it tightly with plastic wrap.
- Freezer: To store it in the freezer, let the casserole cool completely, then cover it tightly with foil or plastic wrap and place it in the freezer. When ready to enjoy, thaw in the fridge overnight before reheating.
- How to reheat: To reheat the casserole, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking. Next, preheat your oven to 350 degrees Fahrenheit and bake the casserole for about 30 minutes, or until heated.
- Cut and peel the potatoes as soon as they are cool enough to handle.
- Add cold butter, not melted butter. It mixes better in the potatoes. Mix the butter in first before adding any of the other ingredients.
- Do not overmix the potatoes; otherwise, they may get a gummy texture.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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